1. First scrape the pig's ears, then blanch them with boiling water, remove them and wash them.

2. Cook in the pot for about 40 minutes, then turn off the fire and soak. When the soup is a little cold, you can take it out and slice it or shred it.

Tips:

1, the pig's ears are roasted with low fire first, and then scraped with a knife, which makes it easier to scrape them clean.

2. When cutting pig's ears, the angle of the knife should be inclined, so that it can be cut thin and thin.